KETO TACO PIE
1 cup almond flour
½ cup coconut flour
2 Tbsp tapioca starch
½ cup coconut oil
1 egg, beaten
1 tsp JF Universal Salt or JF Spicy Salt
½ tsp cumin
¼ tsp chili powder
¼ tsp paprika
1lb organic ground beef (sub ground chicken)
1 yellow onion, diced
2 cloves of garlic, minced
1 Tbsp chili powder
½ tsp paprika
1 tsp ground cumin
1 cup cheddar cheese, shredded (sub plant-based cheese)
1 green bell pepper, diced
2 Tbsp olive oil
TOPPINGS2 cups romaine lettuce
Drizzle of JF Simple Mustard Vinaigrette
2 green onions, thinly sliced
½ cup JF Pico de Gallo
½ cup Jennifer's California Style Guacamole
½ cup sour cream (sub plain coconut yogurt)
JF Universal or JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
Preheat the oven to 375º. Place the almond flour, coconut flour and tapioca starch in a large mixing bowl and whisk together. Add coconut oil, beaten egg and spices and mix until it forms a ball.
Place the dough into a 9” pie dish and press all the dough to the edges and up the side evenly so the dough is not too thick in the corners. You want an even crust that isn’t too thick anywhere and you want it to run all the way up the side of the pie dish. Poke holes in the bottom of the crust with a fork and bake for 12-15 minutes.
In a medium skillet with your canola oil cook your onion, garlic, jalapeño and bell pepper on medium until softened. Add the ground meat and spices and brown for approximately 10 minutes.
Once the crust is removed from the oven - line the bottom of the crust with approximately ½ cup of the shredded cheddar cheese then the meat mixture then another ½ cup of the shredded cheddar cheese and bake for another 12-15 minutes until the crust is golden brown and the cheese is melted.